A combination of mashed and whole chickpeas gives this stuffing a creamier texture. If cottage cheese is not used, then this would be a salt free dish.

Recipe (low salt, oil free):
Serves 2,
Chickpeas drained – 1 tin 400g
Peppers halved and deseeded – 4
Frozen spinach – 1 block
Onion chopped – 1
Garlic cloves crushed – 2
Sumac – 2tsp
Coriander cumin powder – 2tsp
Onion/kalonji seeds – 1tsp
Dried thyme – 1/2tsp
Paprika – 2tsp
Tomato puree – 2tbsp
Lemon juice – 1tsp
Smoked paprika – 1/4tsp
Fat free cottage cheese – 4tsp
Fresh coriander chopped – 1tbsp

Oven temperature 200°C
Saute the onion and garlic in water until soft. Add the sumac, coriander cumin powder, onion seeds, dried thyme, paprika, lemon juice and tomato puree. Saute for a couple of minutes, adding water if the mixture gets dry. Roughly mash half of the chickpeas. Stir in the mashed chickpeas, whole chickpeas and spinach. Cook for 15 minutes. Add the fresh coriander.
Place the pepper halves on a baking tray. Fill each pepper half with the chickpea mixture. Top each pepper half with 1 teaspoon of cottage cheese. Sprinkle the smoked paprika over the cottage cheese topping. Bake in the oven for 30 minutes.

Original recipe:
Mushrooms, Chickpeas, Tahini by Nigel Slater